Sherry's Thanksgiving Gingered Squash & Pear Soup
Makes:
8 cups
Total Time:
30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 finely chopped lg onion
- 1 Tbsp. canola oil
- 1 Tbsp. grated ginger (can use powdered ginger, but it's not as strong flavored)
- 1 lg butternut squash, peeled, seeded, cut into chunks
- 2 lg ripe pears, peeled, cored, chopped
- 4 cups fat-free chicken broth
- Salt and pepper to taste
- 1/2 cup Breakstone's Light Sour Cream
- 1/3 cup toasted pumpkin seeds
make it
In lg cooking pot, over med heat, saute onion and ginger in oil until onion is tender.
Add butternut squash, pears, chicken broth and salt & pepper. Bring to a boil, cover, reduce heat and simmer 15 min or until squash is tender. Cool slightly.
Puree in a blender, 1 cup at a time-all ingredients from pot, until smooth. Garnish with dollops of sour cream and a sprinkling of pumpkin seeds.
Notes
"Holidays 2009" A very full-flavored, healthy soup that almost everyone loves.
